Hello Hive PH! This is the frist time that I am taking part in any writing contest, so let's see how it goes and if I (hopefully!) don't forget any of the rules! :-)
All three questions are about (making) healthy food, so here we go!
1. What’s your family’s favorite healthy home-cooked dish?
Kinilaw na Isda (Filipino ceviche) with added grilled pork... hmmmmm... so yummy and healthy!
How to prepare Kinilaw na Isda
Ingredients (for 4 to 6 eating people):
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500 g fresh, raw, sushi-grade fish (tuna, tanigue, or lapu-lapu)
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1 cup vinegar (coconut or cane)
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1/2 cup calamansi juice (or lemon/lime)
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1 thumb-sized ginger (julienned)
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1 red onion (thinly sliced)
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2-3 chili peppers (siling labuyo, chopped)
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1 tsp salt (or to taste)
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1 tbsp patis (fish sauce, optional)
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1/2 cup coconut milk (optional, for kinilaw sa gata)
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1 cucumber (diced, for crunch)
Instructions:
1 . Prepare the Fish
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Debone & skin the fish, then cut into 1/2-inch cubes.
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Rinse briefly in cold water, then drain well.
Make sure to use fresh, chilled fish (never frozen-thawed) to avoid mushiness.
2 . "Cook" with Acid
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In a bowl, mix fish with vinegar and calamansi juice. Ensure all pieces are submerged.
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Let sit for 15-20 mins (no longer, or the fish becomes rubbery). The acid "cooks" the fish (like ceviche).
3 . Drain & Season
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Drain excess liquid, then gently squeeze out moisture.
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Add ginger, onions, chili, salt, and patis. Toss lightly.
4 . Add Extras (Optional)
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For creamy kinilaw: Fold in coconut milk just before serving.
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For crunch: Add cucumber or green mango.
5 . Chill & Serve
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Refrigerate for 10 mins to enhance flavors.
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Garnish with wansoy (coriander) or more chilies.
Health Benefits of Kinilaw na Isda:
1 . High-Protein, Low-Calorie
- Fresh raw fish (like tuna, tanigue, or lapu-lapu) is rich in lean protein and omega-3 fatty acids (good for heart and brain health).
2 . Low in Carbs
- No cooking oil or heavy sauces—just citrus-cured fish, making it keto/diabetes-friendly.
3 . Packed with Nutrients
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Calamansi: Aid digestion and provide vitamin C.
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Ginger & Onions: Anti-inflammatory and antioxidant properties.
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Coconut Milk (if used): Healthy fats, but adds calories.
4 . No Added Fat
- Unlike fried dishes (e.g., crispy pata), kinilaw avoids unhealthy oils.
Tips for a Healthier Kinilaw: ✔ Use ultra-fresh fish (ask your vendor for kinilaw-grade). ✔ Add veggies: Cucumber, radish, or seaweed for fiber. ✔ Limit patis: Substitute with lemon juice or chili for flavor. ✔ Skip sugary add-ons: Avoid condensed milk (some regional versions use this).
And here is my Kinilaw na Isda (unfortunately, currently I have only one photo):
2. If you could make one unhealthy Filipino food healthier, what would it be and how would you do it?
I choose my Adobo here. Also normally Adobo is not unhealthy but I think my version is much better, hehe:
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The first thing I do is to add much more vegetables like potatoes, carrots and some Chinese cabbage!
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Also I only use soy sauce and salt, no additional sugar or Magic Sarap.
That's my special Adobo recipe:
Ingredients (for 4 to 6 eating people):
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1 kg chicken (or pork belly/pork shoulder, cut into chunks)
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1/2 cup soy sauce (preferably Datu Puti or Silver Swan)
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1/2 cup vinegar (cane or coconut vinegar; optional ingredient)
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1 head garlic (crushed, minced)
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3-4 bay leaves (laurel)
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1 tsp whole black peppercorns
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1 cup water
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3 tbsp cooking oil
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4 Potatoes
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2 big Carrots
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Chinese cabbage as you please
Instructions:
1 . Marinate (optional but Recommended)
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Combine chicken, soy sauce, garlic, bay leaves, and peppercorns.
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Marinate for 30 mins to overnight (deeper flavor!).
2 . Sear the Meat
- Heat oil in a pot. Brown chicken/pork 3-5 mins per side (adds depth). Remove and set aside.
3 . Simmer
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In the same pot, sauté garlic until golden.
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Return meat to pot. Add marinade, carrots, vinegar, and water.
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Simmer 10 mins and add the potatoes.
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Simmer again for 20 mins.
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Finally add the Chinese cabbage and serve.
Important: Do not stir after adding vinegar — let it boil first (5 mins) to avoid sourness.
4 . Slow Cook
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Simmer 30-40 mins (covered) until meat is tender.
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Uncover, reduce sauce to thicken (10-15 mins).
5 . Crispy Finish (optional)
- Pan-fry cooked adobo in oil for 2-3 mins per side for crispy edges!
I hope you enjoy the pictures of me making Adobo! (You can also watch me preparing Adobo in this video.)
3. How do you enjoy Pinoy street food without guilt?
OK, let's keep this one short: I enjoy Pinoy street food without guilt, because I only eat it once in a while, but most of the time I eat more home-made healthy food. I also exercise regularly to find a healthy balance between fun and discipline, hehe.
I would like to tag the following Hive users of whom I am sure they also would make some very interesting contributions if they join: @nicolebanilad, @diosarich.
As this post is 100 % about foodie I would really appreciate the opinion of all your food experts concerning this post in which I am considering to quit my current main job as domestic helper in Hong Kong to return to the Philippines and selling food there. Do you think it might work and I could realize this dream?